Famous Dave's Bar-B-Que (To Go Only)

We're not overpopulated. In fact we generally want more people, and Chicago had a population of 3.6 million in the 1950's, where now we only have 2.7 million. So if we build and maintain our housing supply, we should have plenty of room. But I do notice there is a growing Indian presence here. I didn't know very many of them growing up, but now it seems they are very present in my life, from the people I work with, my friend group and social circles, and even in my dating life. So I have been more curious about Indian culture and community in the past few years. I am more interested to know what people in India think of Chicago than what Chicagoans think of Indians. I would also be curious to see these videos you're mentioning. So if you would share your perspective, I am curious to he

Thank you famous daves

For showing me how good my bbq really is.

Chicken and hotlinks.

Killer Hogs the bbq and famous daves natural sweet on the sausages. I did let the links get a little extra charred when I wasn't paying attention, though...

It is definetely not overblown, if anything I would say is downplayed here. The city is by no means a warzone but a lot of people do not feel safe using public transport or walking around at night and that is a big problem. A 35 years old was killed last week walking home in Lakeview during a mugging. Shots were fired at a public beach a few days ago too. There was takeover of downtown not so long ago with cars destryed and people shot. This is not a normal thing to happen in cities in developed countries and the fact that we try to deny the obvious is wild to me. I also personally hate the ranking narrative... What number is worrisome to you? I do not think we need to be in top 15 to be worried, being top 20 or 25 or even top 30 is worrying anyway and I am pretty sure we are up there

Meat Church all around. Butt Rub for pulled pork Famous Daves cause I’m a tool.

A modified version of the [meat church recipe](https://www.meatchurch.com/blogs/recipes/smoked-queso). My ingredient list: Velveeta, pepper jack, chorizo, rotel, pablano, jalapenos, green onions, cilantro, cream of onion, black olives and famous daves devil's spit seasoning. Smoked with apple and hickory. I did have to add some milk once it was done to thin it out some though.

And it was as good as I imagined. Velveeta, pepper jack, chorizo, rotel, pablano, jalapenos, green onions, cilantro, cream of onion, black olives and famous daves devil's spit seasoning. Smoked with apple and hickory. Ended up a little thick though, thinned it some with milk.

used HEB mesquite briquettes, 3 Applewood chunks for my fire. for the BBQ...I took the back membrain off and covered the baby back pork ribs in mustard and added famous daves rib rub and let sit in fridge for 1 hour, the beef ribs i added some worschinere sauce salt and pepper rub mix i had, i them smoked for 3 hours at 240, spritz with apple juice every hour a little, then wrapped the baby backs in foil with some brown sugar and honey, left the beef ribs with a small amount of brown sugar only, let go for another hour or so then unwraped and added bbq sauce i made and smoked for another 30 mins then rest for a while up to 1 hour and served. ribs came out great! i was able to feed 30 people give or take with a 10 lb brisket i had done the day before.

First off, I'm very familiar with that area. I've known both family and good friends who live there. I've been to Simone's specifically, and to other Pilsen shops, fests, restaurants, and bars probably hundreds of times in my 40+ years as a 1st Generation Mexican-Chicagoan. Please don't try to pull the famous /r/Chicago "Go back to Naperville" card on me. Secondly, when I hear "plenty of bars", I picture exactly the places you alluded to: Wrigleyville, Milwaukee Avenue (both Logan and Wicker Park), etc. I don't picture 3 bars spaced out over a 1/2 mile, mostly non-retail stretch that also includes a huge, empty ass field and a truck driving school. Third, what difference does it make whether it's a bar or restaurant, if, as you claim, it's going to fail anyway? And finally, again, w

\+1 for Kizuna Sushi, that place is insanely good. Cheap solid breakfast: Lily's Cafe in Lombard Upscale Mexican: Bien Trucha in Geneva or Quiubo in Naperville (same owner) German, with epic beer selection: Bavarian Lodge in Lisle German, specifically very kitchy Bavarian vibes: Schnitzel Platz in Glendale Heights Burgers and sandwiches: Babcock's Grove House in Lombard "Korean chipotle" only way better: Kogii Kogii Express in Naperville Korean BBQ... interesting decor, SUPER friendly: Chungkiwa in Mount Prospect Traditional Sushi: Momoya in Aurora Classic Jewish Deli: Schmaltz in Naperville Donuts, including the famous Maple-Bacon donut: Glaze Donut Company in Naperville Fun suburban bar: Bigby's in Addison And no list is complete without a shout-out to Mitsuwa Japanese Market

They did what people in the suburbs do. They tell you they're "from Chicago" when they're actually from Naperville or Schaumburg. It's because nobody knows where those places are, so they say Chicago because it's a world famous city. Home Alone did the same thing. Would an international audience know where "Winnetka, Illinois" was? No. Then consider the "Chicagoland Area" includes the city and the surrounding suburbs.

As a Californian with my own Smoker and frequently smokes, I refuse to eat at Famous Daves because I don't consider that true BBQ. My coworkers call me a meat snob, but hey, I know good BBQ!~

~~Saul~~ ~~Jimmy~~ Bob Odenkirk has a very interesting career. Born in Berwyn, raised in Naperville, he became famous to most people as Saul Goodman in a drama tv series, Breakin Bad. But his history is almost all comedy and writing. Started with improv and Second City in Chicago before becoming a writer at SNL. He then wrote Late Night with Conan O'Brien, and other shows. He basically was a writer and occasional performer in comedies until Breaking Bad. It's great to see someone able to make it big in drama years after a somewhat quiet history in comedy.

Grilled pork tenderloin with Famous Daves rub and honey

Grilled pork tenderloin with Famous Daves rub and honey

Famous daves is overpriced/overrated IMO. I'm from the south where you can get great BBQ for cheap, and all over. I moved to the midwest where famous daves is basically all there is. Basically dry meat, cold (hard) cornbread, and overpriced beer is what you get there.

The Week In Review: Suburban News of the Past Week (7/17/16)

**Sunday:** *NORTH:* · 1. [Rally against police violence draws hundreds to Evanston's Fountain Square](http://www.chicagotribune.com/suburbs/evanston/news/ct-evr-evanston-police-shootings-demonstration-tl-0714-20160709-story.html) (Chicago Tribune/Evanston Review) · 2. [Waukegan Scoop a reminder of years gone by for car enthusiasts](http://www.chicagotribune.com/suburbs/lake-county-news-sun/news/ct-lns-waukegan-scoop-st-0711-20160710-story.html) (Chicago Tribune/Lake County News-Sun) · 3. [Vernon Hills Park District officially opens new Kids' Castle at Deerpath Park](http://www.dailyherald.com/article/20160710/news/160719917/) (Daily Herald) · 4. [Woodland Elementary School District 50 seeks new board member because one member resigns to move out of district](http://www.dailyherald.co

The Week In Review: Suburban News of the Past Week (5/8/16)

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Sunday: * [Smash-and-grab robbery reported at St. Charles jewelry store](http://www.dailyherald.com/article/20151011/news/151019823/) (Daily Herald) * [Interview with former Lake Forest resident, actor featured in movie '99 Homes'](http://www.dailyherald.com/article/20151011/entlife/151019827/) (Daily Herald) * [Berwyn man dies after making 'hard landing' in Ottawa skydive](http://www.nbcchicago.com/news/local/Fire-Officials-Respond-to-Skydiving-Accident-in-Ottawa-331922871.html) (NBC-5) * [Chicago man arrested for performing oral sex on male customer in Niles spa](http://www.chicagotribune.com/news/local/breaking/ct-niles-spa-sex-assault-arrest-1011-20151011-story.html) (Chicago Tribune) * [Grayslake woman held on $25,000 for grabbing Metra conductor by the hair](http://www.chicagotr

I need some help with brisket (beef) please...

Hi pit masters, thanks for the time. I need some help smoking brisket, I fail at it terribly. I have tried multiple times and it ends up dried out and tough... It's not good. So here's the hardwareI have an electric smoker, and typically use hickory wood. So in terms of flavor my wife and I enjoy a mild kick to our bbq, (famous Daves "Devils spit" is the sauce of choice). And we like our bbq Memphis style, by that I mean dry seasoned, smoked meat, with spicy sauce. Help me smoke a better brisket... (Please feel free to ask questions if I left out an important step, and forgive my typing this was typed on a phone) cheers !

I just spent the past 6 1/2 hours smoking the thickest ribs I've ever seen. How did I do reddit?

http://imgur.com/a/tzYHS I have 2 racks 2.5 lbs each, I cut off the rib membrane, slathered them with yellow mustard, rubbed em down with Famous Daves rib rub. They smoked @ 240ish with mesquite to an internal temp of 180 + 30 minutes. The last hour and a half I mopped on my very own cider vinegar based sauce. They then rested for a half hour. There is a little grey by the bone, but it's still melts in you mouth. I probably could have squeezed another hour out of em, but I was worried that they would dry out, I had no reason to be concerned. I've never seen ribs this moist.